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Pasta With Brie, Mushrooms, and Arugula
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Serves 4| Hands-On Time: 20m | Total Time: 20m Ingredients | |
12 ounces | penne, (3/4 box) |
1 tablespoon | olive oil |
1 pound | button mushrooms, quartered |
1 small | red onion, sliced |
1/2 cup | dry white wine |
kosher salt | |
black pepper | |
8 ounces | Brie, cut into 1-inch pieces |
4 cups | baby arugula |
Directions
Cook the pasta according to the package directions. Reserve ½ cup of the cooking water, drain the pasta, and return it to the pot.
Meanwhile, heat the oil in a large skillet over medium-high heat.
Add the mushrooms and onion and cook, tossing occasionally, until the mushrooms begin to release their juices, 2 to 3 minutes.
Add the wine, ½ teaspoon salt, and ¼ teaspoon pepper and cook until the mushrooms begin to brown, 5 to 6 minutes.
Toss the pasta with the Brie and reserved cooking water until the pasta is coated. Stir in the mushroom mixture and arugula.
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